Ingredients
- Box of large shells
- Jar of pasta sauce
- Filling:
- 1 lb ricotta
- 1 cup shredded mozzarella
- 3/4 tsp parsley
- 1/4 cup parmesan
- 1 egg
- salt, pepper, garlic powder to taste
Directions
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Boil shells (just to al dente; don’t overcook them!) and spread on wax paper to cool.
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In a large ziploc bag, add each of the filling ingredients, close and then massage until well mixed.
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Clip off the corner of the bag and use it to pipe the filling into half the shells.
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Spread a small amount of pasta sauce on the bottom of a 9×13 pan. Place the stuffed shells in the pan in rows. Fill in the spaces with empty shells. Pour sauce over them and top with shredded cheese.
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Bake at 350 degrees for 40 minutes.